fresh buffalo mozzarella with sliced tomato and roasted peppers

thinly sliced beef over arugula in a light truffle oil

a selection of clams, oysters, shrimp and crab meat cocktails

in a light dijon mustard

with cajun spice and balsamic vinaigrette

grilled shrimp, eggplant rollatini, portobello mushrooms and fried calamari

shrimp encrusted with fresh herbs and breadcrumbs, drizzled with gorgonzola and served with polenta

italian pasta and bean soup

italian style vegetable soup

garnished with goat cheese and toast

caesar salad for two prepared tableside

diced celery, toasted walnuts, sliced pears and fresh capers with mixed field greens

with bacon and mushrooms in a balsamic vinaigrette

tricolor salad, broiled shrimps, sliced grapefruit and strawberries

(whole wheat pasta) with broccoli, asparagus, mushrooms in garlic and oil

grilled chicken with asparagus in a light tomato sauce with fresh basil

with shrimps, clams and sea scallops

roasted chicken breast with sliced prosciutto and melted gorgonzola cheese

with sliced zucchini and mozzarella cheese in a light pesto sauce

with fresh grapes and champagne sauce

scallopine of veal sauteed in brown sugar and paprika topped with toasted almonds

scallopine of veal sauteed with grapa and lemoncello liquor

scallopine of veal topped with prosciutto, eggplant, asparagus and mozzarella cheese in a brandy sauce

stuffed veal chops with prosciutto and mozzarella cheese in marsala wine and mushrooms

baked with spinach and ricotta cheese in a light tomato sauce

incrusted with almonds and pignoli nuts over spinach with lemon and wine sauce

grilled shrimps, sea scallops, a filet of sole topped in a light pesto sauce

jumbo shrimp sauteed with white wine and baked with fresh mozzarella in a light tomato sauce

sirloin steak encrusted with peppercorn in a light cognac sauce with a touch of cream

medallions of filet mignon served in a barolo wine with fresh asparagus and melted gorgonzola cheese